Champagne Risotto

1. 1

   In large saucepan, saute onion in butter until onion is soft. Add rice and stir, making sure each grain is coated with butter. Increase heat to medium and add champagne.

2. 2

   Stir until champagne is absorbed.

3. 3

   Add chicken broth one-half cup at a time, stirring and waiting until liquid is absorbed before adding next 1/2 cup broth.

4. 4

   Cook until rice is tender, about 20 minutes.

5. 5

   Remove pan from heat.

6. 6

   Add lemon peel, cheese and seasonings.

* Per serving · 4 servings · Values may vary.

No additional tips available.